Spinach and feta-stuffed portobellos with lemony rice

  • Time cooking time: 30 minutes
  • Yield Serves: 4


    4 portobello mushrooms, trimmed
    Pinch each salt and pepper
    2 tsp (10 mL) olive oil
    2 shallots, diced
    2 cloves garlic, minced
    1/2 tsp (2 mL) fresh thyme
    10 cups (2.4 L) packed baby spinach, chopped
    2 tbsp (30 mL) golden raisins
    1/4 cup (60 mL) crumbled Light feta cheese
    3 tbsp (45 mL) shreddded part-skim mozzarella cheese
    2 tbsp (30 mL) sliced natural almonds

    Mixed Lemony Rice:
    1 cup (250 mL) 15-minute rice, blend
    1/4 tsp (1 mL) salt
    2 tbsp (30 mL) chopped fresh chives
    4 tsp (18 mL) lemon juice

    Lemon Yogurt Sauce:
    1 tbsp (15 mL) chopped fresh mint
    1/2 tsp (2 mL) grated lemon zest


    Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.

    Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.

    Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.

    Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.
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